MUSKRAT This is a sample recipe page from Recipe Girl.
Spice Up Your Recipes With Uncle Steve's: |
================================ Allegheny Baked Marsh Hare (Muskrat) Recipe By: Jacqueline E. Knight Amount Measure Ingredient Preparation Method 1 Muskrat Salt 3 medium Potatoes 2 tablespoons Butter Freshly-ground black pepper to taste 1 teaspoon Dried summer savory 1 cup Minced celery 2 large Carrots cut into quarters 3 slices Bacon Soak muskrat in water to cover, with 1 tablespoon salt per quart of water, overnight. Cook potatoes and mash with butter, 1/2 tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff muskrat with potato stuffing, and sew up or truss. Rub with 1 teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster, with legs tied to body. Arrange carrot quarters around the muskrat and the bacon on top. Bake at 400 degrees for 10 minutes. Pour 2 cups hot water over the meat and cook an additional 35 minutes. Remove bacon and cook for 10 minutes more. This recipe yields 2 to 4 servings. ================================ Cream Muskrat Casserole Recipe By: Hunters Information Service Amount Measure Ingredient Preparation Method 5 tablespoons Butter 2 Muskrats cut into pieces 1 1/2 cups Thick cream 1/3 cup Vinegar 5 Scallions diced Salt to taste Freshly-ground black pepper to taste 1/2 teaspoon Thyme Melt 3 tablespoons of butter in casserole and brown the muskrat pieces lightly in it. Mix the cream, vinegar, scallions, salt, pepper, herbs and butter together. Pour half the cream mixture over the muskrat. Cover casserole and simmer over very low heat for an hour. Be careful not to burn the mixture. Skim off the butter and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens. |